These are my latest recipes When the asparagus season arrives in my kitchen and on the table it's a big party. And of recipes to prepare them I have already presented some (You can be found here), the most usual ones. This asparagus ragout is a version a bit 'more unusual on my table but very delicate and, I would say, refined!
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Some of the recipes I prepare at my home and also at friends' homes.
Plates I liked and learned to prepare, adapting to my taste and needs.
Ma ... attention:
my recipes are in my own way and they don't necessarily respect traditional canons;
also because, on certain classic preparations, each village and each family have their own original version!
On this page, from day to day, a new or revised recipe may appear;
but also the story of a lunch prepared or eaten in company.
Just like some curiosity ...
Enjoy the reading!
The evolution of recipes
(Improvements to text and photos)
One of the purposes for which I have created this site of recipes and surroundings, as well as being able to share my kitchen with others, was also to allow me to have my recipes at hand and in a certain order; habitual and not.
And when I cook the consultations often: a review always comes in handy!
A Bologna in the freezer
(homemade ragout for the pantry)
More than a classic Bolognese sauce, this is my free interpretation of the sauce for every day and for all uses.
A free interpretation but very appreciated by my guests!
Prepared in fair quantities to replenish the stocks of my freezer and be so ready every time the need arises.
A few days ago I presented in the new recipes also that of the goulash flavored with roasted cumin.
He could not miss what for me is one of the classic presentations which offer it.
Here it is!
The usual apple pie ...
this time decorated!
My apple pie, the one that every time I get bitten and bring to the table.
Excellent, but to break the monotony, every time with a different look!
As in this version.
Filled with classic skinny: ricotta and spinach
This is my favorite skinny stuffing.
As a result, in my kitchen, it is by definition the stuffing, the classic one.
I often prepare it because, besides being of a disarming simplicity in its preparation and composition, it is also very appreciated by all my guests; even from children!
And then I really like it too ...
- Brunoise, the base for the sauce
- Brezel: that good!
- Apple pies for all occasions
- Melitzána tiganitá (μελιτζάνα τηγανητά) fried aubergines, as in Greece
- Mashed potatoes
- Pork chops with olives
- Stuffed zucchini stalks
- Kolokithokeftedes (κολοκυθoκεφτέδες) Meatballs Greek zucchini
- Focaccia cherry tomatoes and oregano
- ice cream biscuit